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Hearty Vegetable Soup

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Yield: 4 servings

3 1/2 c Boiling Water 1/2 c Green pepper; coarsely,
2 Chicken bouillon cubes; - chopped
16 oz Can Tomatoes; 1/2 ts Salt
1/2 c Onion; chopped 1 tb Lemonjuice;
1/2 c Carrot; thinly sliced 1/2 ts Sage; crushed dried
1/2 c Celery; diagonally sliced 1/2 ts Pepper sauce; hot

Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into bitsized pieces.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g;
FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium
bouillon cubes and unsalted canned tomatoes. Add dried basil.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Hearty Vegetable Soup<br /> Yield: 4 servings<br /> <br />  3 1/2 c  Boiling Water                     1/2 c  Green pepper; coarsely,<br />      2    Chicken bouillon cubes;                  - chopped<br />     16 oz Can Tomatoes;                     1/2 ts Salt<br />    1/2 c  Onion; chopped                      1 tb Lemonjuice;<br />    1/2 c  Carrot; thinly sliced             1/2 ts Sage; crushed dried<br />    1/2 c  Celery; diagonally sliced         1/2 ts Pepper sauce; hot<br /> <br />  Combine all ingredinets in a 3 to 4-qt pot.  Bring to a boil, stirring<br />  todissolve bouillcoubes.  Cover and simmer gently for 1 hour.  Stir<br />  occaionally to break up tomatoes into bitsized pieces.<br />  <br />  Food Exchanges per serving:  2 VEGETABLE EXCHANGES CHO: 12g; PRO: 2g;<br />  FAT: 1g; CAL: 54; Low-soium diets: Omit salt. Subsititue low-sodium<br />  bouillon cubes and unsalted canned tomatoes. Add dried basil.<br />  <br />  Source: The Art of Cooking for the Diabetic by Mary Abbott<br />  Hess,R.D.,M.S. and Katharine Middleton<br />  <br />  Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />

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